American Buttercream:
http://cakecentral.com/a/chocolate-buttercream-crusting
Swiss Meringue Buttercream:
http://www.woodlandbakeryblog.com/amazing-chocolate-buttercream/
Chocolate Glaze:
http://www.wickedgoodies.net/2010/08/chocolate-glaze-recipe/
AI use this for my chocolate buttercream and love it. It's a very rich deep chocolate, and in my opinion butter & cocoa powder matter. I use European style butter & Valrhona powder but regular unsalted & Hershey's will work.
2 sticks softened unsalted butter 3 1/2 cups of powdered sugar 1/2 cup of cocoa powder 2-6 tablespoons of butter 1-2 teaspoons of vanilla A pinch of salt
Whip the butter for a min or so on medium speed. Soft the confectioners sugar and cocoa powder together then add to the butter. Beat on slow until the sugar is mixed with the butter. Add in vanilla and milk as needed to thin. Whip on medium high for 5 mins to make fluffy. You might need to add a bit more milk at the end. Just whatever consistency you like.
If those chocolately, heavy, and fluffy are the pre-reqs I say just use whipped chocolate ganache.
A
Original message sent by DebJ812
LoveOnCloudCupcake--this frosting is AMAZING! It's my new go-to chocolate! Thank you so much!
You're welcome!! Did you use regular butter & cocoa powder?? It's still amazing regardless!! I'm glad you loved it!
Question about the butter.
You have listed 2 sticks unsalted butter then you also have 2 to 6 tablespoons of butter. Is the second one with tablespoons supposed to be milk instead of butter?
AOh I must've had butter on the mind!! I'm so sorry! It's 2 sticks unsalted butter & 2-6 tbsp of milk or heavy cream!! Great catch ;)
A
Original message sent by MBalaska
You can get an even richer buttercream with that recipe by putting boiling hot water into your cocoa powder and making a paste. Then let it cool to room temperature before putting it in your recipe.
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